For more than 35 years, family-owned producer, Gourmet Dairy Co., has been manufacturing sauces, dairy and non-dairy products under its own brands and as a contract manufacturer for some of Australia’s most recognised labels. Now, the company is investing more than $1 million to expand its production capabilities and support new product innovation.
Based on the Gold Coast, Queensland, co-founders Kevin and Jennifer Flanagan, and marketing director (and daughter) Stacey Flanagan have built a company that supplies foodservice, manufacturers, and the retail sector.
Their goal has been to bridge the gap in the Australian market from hybrid cheese sauces to cheese sticks and custom blends, tailored for both mainstream and niche applications by delivering consistent quality, scale, and tailored formulations.
Stacey Flanagan says the $1 million investment is about creating capacity for the future.
“The new equipment is a platform for smarter, more flexible production. It gives us the capability to support partners in developing and scaling their signature products, efficiently and reliably,” she says.
The investment was made possible through the federal government’s Modern Manufacturing Initiative (MMI) under the food manufacturing stream, with the MMI recognising the company as an emerging leader in functional food innovation.
An intentional build
At the heart of the upgrade is a state-of-the-art spiral freezer and supporting infrastructure, designed to boost product throughput and versatility.
Sustainability was also a key focus, with the introduction of energy-efficient chilling systems and automation features that reduce manual handling and improve product consistency.
Flanagan explains the decision not to adopt a turnkey model, instead taking a “hands-on” approach and working collaboratively with local process engineers, specialised equipment suppliers, and their in-house food technologists.
“This multi-skilled team helped us create a production environment tailored to our unique process requirements, particularly for hybrid cheese technologies and advanced thermal processing. Every detail, from layout to equipment selection, was designed with long-term innovation, efficiency, and adaptability in mind.
“It was also intentionally chosen to support the next generation of food products, particularly in emerging categories like plant-based and hybrid dairy.
R&D and innovation
The expansion enables Gourmet Dairy Co.’s entry into the frozen cheese stick and refrigerated sauce category and paves the way for future product innovation. Created to meet growing demand across both local and global markets, the cheese sticks and sauces are specifically designed for foodservice and manufacturing clients, and are already attracting interest from domestic and export partners.
“It allowed us to deliver a highly customised facility that reflects not only our current production needs, but also our long-term vision for innovation, efficiency, and adaptability in food manufacturing,” Flanagan says.
For the company, the upgraded facility enables the team to push the boundaries of what’s possible in product development. Its R&D team has created hybrid-style cheese sauces and fillings that combine the functional performance of dairy with the plant-based attributes today’s consumers and food businesses are actively seeking.
This article first appeared in the August/September 2025 edition of Food & Drink Business magazine.
